Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Alcoholic Fermentation of Traditional Kanjang by Semi-pilot Scale Bioreactor Systems

Semi-pilot plant 규모 bioreactor를 이용한 재래식 간장의 알코올발효

  • Kwon, Kwang-Il (Department of Food Science and Technology, Yeungnam University) ;
  • Lee, Jong-Gu (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Jong-Dong (Daegu Regional Food and Drug Administration) ;
  • Chung, Hyun-Chae (Department of Food Science and Technology, Yeungnam University) ;
  • Ryu, Mun-Kyun (Seoul Regional Food and Drug Administration) ;
  • Im, Moo-Hyeog (Korea Food and Drug Administration) ;
  • Kim, Ki-Ju (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Yong-Hoon (Kyungin Regional Korea Food and Drug Administration) ;
  • Kim, Young-Ji (Department of Food Nutrition, Yeungnam College of Science and Technology) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Kwang-Soo (Department of Food Science and Technology, Yeungnam University)
  • 권광일 (영남대학교 식품가공학과) ;
  • 이종구 (영남대학교 식품가공학과) ;
  • 최종동 (대구지방식품의약품안전청) ;
  • 정현채 (영남대학교 식품가공학과) ;
  • 유문균 (서울지방식품의약품안전청) ;
  • 임무혁 (식품의약품안전청) ;
  • 김기주 (영남대학교 식품가공학과) ;
  • 최용훈 (경인지방식품의약품안전청) ;
  • 김영지 (영남이공대학 식품영양학과) ;
  • 최청 (영남대학교 식품가공학과) ;
  • 최광수 (영남대학교 식품가공학과)
  • Published : 2003.02.01
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Abstract

Stable production of fermented kanjang containing 1.8% (v/v) ethanol was obtained within four days using traditional kanjang containing 4% added glucose in packed-bed bioreactor systems filled with immobilized Zygosaccharomyces rouxii and Candida versatilis on porous alumina ceramic bead carrier at $28{\pm}0.5^{\circ}C$ and aeration rate of 0.05 vvm. Specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0033 and 0.0031/day, respectively, and those of glucose consumption were both -0.0087/day in the batch type of alcoholic fermentation. In semi-continuous alcoholic fermentation at a dilution rate of 0.25/day, specific rates of alcohol production for Z. rouxii and C. versatilis were 0.0045 and 0.0029/day, and those of glucose consumption were -0.01 and -0.008/day, respectively, using identical bioreactor system. Similar specific rates of alcohol production were observed both in the batch or semi-continuous process and in the continuous one at the dilution rate of 0.25/day. Sensory characteristics of all alcoholic-fermented kanjang by Z. rouxii, C. versatilis, and a mixture of both yeasts (2:1, w/w) were shown to be significantly superior to those of home-made kanjang as revealed through organoleptic evaluation tests (p<0.05).

다공질 알루미나 세라믹 비드 담체에 각각 고정화시킨 고정화 Zygosaccharomyces rouxii와 Candida versatilis를 충전한 충전형 bioreactor를 이용한 전통간장의 회분식 알코올발효시험에서 4%의 포도당을 첨가한 전통간장으로부터 발효온도 $28{\pm}0.5^{\circ}C$와 0.05 vvm의 통기발효에서 체류시간 4일에 1.8%의 알코올을 함유한 간장을 안정적으로 생산할 수 있음을 볼 수 있었다. 이때 Z. rouxii와 C. versatilis의 비알코올생산속도는 각각 0.0033/day와 0.0031/day이었으며, 비기질소비속도는 두 균주 모두 똑같이 -0.0087/day이었다. 동일 조건 하에서 희석률 0.25/day(체류시간 4일)로서 회분식에서 사용한 것과 같은 bioreactor를 이용하여 간장을 반연속적으로 알코올발효 시켰을 때 Z. rouxii와 C. versatilis의 비알코올생산속도는 각각 0.0045/day와 0.0029/day이었고, 당의 비소비속도는 각각 -0.01/day와 -0.008/day로 나타났다. 이 bioreactor를 이용한 간장의 연속발효시험에서도 희석률 0.25/day(체류시간 4일)에서 회분식이나 반연속식 시험에서와 유사한 비알코올생산속도를 보여주었다. 식미검사 결과 알코올발효 전통간장인 CV간장, ZR간장 및 CZ간장의 식미특성이 모두 집간장의 식미보다 5% 수준에서 우수함을 보여주었다.

Keywords

References

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